Hi all, I've noticed a lot of people on this forum and off trying to reverse engineer pies that they have loved. I am looking to get as close as possible to a few pies I've seen however not sure completely where id start.

Free things I know and don't know.

- I know through posts and videos and pictures that there's a 3 day rise. I don't know of it's all fridge or rt.
- I know for the most part the type of flour being used.
- I don't know the hydration but it looks between 60 to 65% through the crumb
- I don't know if it's idy, biga, polish, autolyse, etc.
- they pizza has a number of shops so I don't see they making dough separately. It would most likely be done in one central location and distributed.
- no sugar is used. Kosher salt. I believe evoo.

So a you can see, I have some homework done. Any other thoughts that can aid me through this?

Which ones are you trying to replicate ?
Some may have already done it.

I'm going for Maker or Badiali style neo-neapolitan style.

Which ones are you trying to replicate ?
Some may have already done it.

Well heck, I haven't heard of either and found nothing with  a search.
Do you have pictures or anything else that might help others ?  I'm at a loss.

Here are some pics

Well heck, I haven't heard of either and found nothing with  a search.
Do you have pictures or anything else that might help others ?  I'm at a loss.

Scott will know. Heck, I’m interested in trying it now!

Here are more pics of badiali and maker. I do love the blistering. I like the puffyness of makers crust. Barstool just visited both these spots. I think the temps are around 850 - I don't have the exact in hand but I could find them.

Scott will know. Heck, I’m interested in trying it now!

Any thoughts from anyone with proper experience?

Peter (Pete-zza) has reversed engineered as many as anyone here I think!

PizzaSnob,

I responded to your PM.

Peter

Thank you Peter and thank you for all those links. You're right about the ovens, however they are using Pizza Master, not fire. I will review some of those old posts. These pies are I think a hybrid of Neapolitan flour and a bread flour. Thank you again!

PizzaSnob,

I responded to your PM.

Peter